Vegetable Tagine

Vegetable Tagine 6 This vegetable tagine is the perfect summer dish! It’s loaded with fresh veggies (tomatoes, carrots,and onions, to name a few), spices like paprika and chili powder, and is topped with cilantro!

Vegetable Tagine 3 I’ve been using a lot more cilantro these days. It has a distinct smell and taste, which makes this dish all the more unique! Although parsley can be substituted for it, I recommend buying it instead because its flavor cannot be substituted for–trust me

Vegetable Tagine 2

These are the spices you’ll need: chili powder, ground cumin, and paprika. In the recipe I’ve stated the amounts I used, but you can definitely adjust the amount to taste

This dish is definitely on my summer-meal list! Not only is it easy to prepare, it’s also tasty and a fresh reminder of the goodness of summer foods!

Vegetable Tagine

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 4

Vegetable Tagine

Ingredients

  • 3 tbsp olive oil
  • 2 onions, halved and sliced
  • 4 garlic cloves, chopped
  • a few slices fresh ginger, peeled and chopped
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 4 small potatoes, peeled and thickly sliced
  • 2 carrots, peeled and thickly sliced
  • 2 1/2 cups water
  • 1 bunch of fresh cilantro, coarsely chopped
  • 4 tomatoes, sliced
  • 1 tbsp butter
  • salt and pepper
  • whole wheat couscous, to serve with

Instructions

  1. Heat the oil in a pan; add the onions and cook over medium heat for 2-3 minutes, stirring frequently. Add the garlic, ginger, chili powder, ground cumin, and paprika. Cook for 1-2 minutes, stirring.
  2. Toss in the potatoes and carrots. Pour in the water and bring to a boil. Reduce heat, cover, and simmer for 10 minutes (until the potatoes and carrots are tender but firm).
  3. Season with salt and pepper to taste.
  4. Add in the cilantro and cook for a minute.
  5. Preheat oven to 350F.
  6. Pour the mixture into a casserole dish. Arrange the sliced tomatoes on top and dot with the butter.
  7. Bake for about 30 minutes, or until the tomatoes are browned on top.
  8. Garnish with cilantro and serve hot with couscous.

Notes

Recipe adapted from Vegetable Tagine in the Cooking School Mediterranean cookbook

http://www.mateamilojkovic.com/?p=610

Dark Chocolate Coconut Brownies

Dark Chocolate Coconut Brownies 7 Brownies are a classic dessert; who doesn’t like them? Whether they’re fudgey, loaded with peanut butter or nuts, have a crackled top, or topped with frosting, it’s hard to go wrong with brownies. And this recipe isn’t about to break that trend!

Dark Chocolate Coconut Brownies 2 This brownie batter is super thick (the above picture was taken before the dry ingredients were added, just so you know), but don’t worry–it’s all part of the delicious-brownie-making-process. Trust me.

Oh, and that random green leaf in the background is from our aloe vera plant

Why is it there? I would love to know that answer, too

Dark Chocolate Coconut Brownies 5 And remember–these are dark chocolate brownies, which is why I don’t add a lot of sugar.

Because that would defeat the dark chocolate purpose

And then these wouldn’t be dark chocolate brownies

And then life as we know it would end

Ok, so maybe that last statement was a little too extreme, but you get the point.

Dark Chocolate Coconut Brownies 6 And now, without further ado here is this delicious brownie recipe!

Dark Chocolate Coconut Brownies

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Makes 18 brownies

Dark Chocolate Coconut Brownies

Ingredients

  • 1 1/3 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butter,melted
  • 1 cup cocoa powder
  • 3/4 cup sugar
  • 4 eggs
  • 1 tsp vanilla
  • 1 cup shredded coconut
  • chocolate chips (optional)

Instructions

  1. Preheat oven to 350F.
  2. Sift together the flour, baking powder, and salt in a small bowl.
  3. Stir the cocoa into the melted butter; then blend in the sugar, eggs, and vanilla.
  4. Blend in the dry ingredients, coconut, and chocolate chips.
  5. In a greased baking pan (9x11inch)evenly spread the batter. Top with more coconut and chocolate chips if desired.
  6. Bake for 25-30 minutes.

Notes

Recipe adapted from HERSHEY'S Best Brownies Recipe

http://www.mateamilojkovic.com/?p=596

 

 

 

 

https://www.hersheys.com/recipes/recipe-details.aspx?id=98

Chicken Stir-fry

Chicken Stir-fry 8 A few years ago my mom bought me a Chinese cookbook for Christmas and since then I’ve made many of the recipes in it. Among some of my favorite recipes are the stir-fry ones. And now I have come to a new level in my stir-fry-cooking life: no recipe, just me and my taste buds (it may sound a little risky at first, but trust me: this is delicious!)

Chicken Stir-fry 3 First I cut up my favorite veggies for stir-fry: a bell pepper, two carrots, and an onion.

Chicken Stir-fry 1 Then I opened up a can of water chestnuts. These are a must in an stir-fry! They add a nice crunch and a faint sweet taste to the dish.

Chicken Stir-fry 5 And now for the chicken: many recipes marinate the chicken in, mainly, soy sauce. That’s what I did until I tried it in teriyaki sauce–and I am not going back to the soy-sauce-marinating days.

Chicken Stir-fry 6 When all of the ingredients have been stir-fried for a few minutes, I added this stir-fry sauce. I’m starting wonder how anyone can stir-fry anything without teriyaki sauce and this stir-fry sauce!

Chicken Stir-fry 7 I made white rice with this stir-fry. First soak the rice in water for an hour or two (changing the water every 30 minutes or so). Then boil the water and cook he rice uncovered for about 10 minutes. Drain, rinse, and transfer to a serving dish.

Chicken Stir-fry 4 I topped it all off with sesame seeds (and then thought I should take an insanely close-up picture of it all)

Chicken Stir-fry

Prep Time: 1 hour, 20 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 35 minutes

Yield: Serves 4

Chicken Stir-fry

Ingredients

  • 1lb skinless,boneless chicken breasts, cubed
  • 1 tbsp sesame seed oil (or another oil)
  • 1 bell pepper, cut into strips
  • 2 carrots, cut into strips
  • 1 onion, cut into strips
  • 1 5oz can water chestnuts, diced
  • 2-3 tbsp Teriyaki sauce
  • 1-2 tbsp Island Soyaki sauce
  • 3-4 tbsp stir-fry sauce
  • cooked white rice
  • sesame seeds (optional)

Instructions

  1. Marinate the chicken in the teriyaki and soyaki sauces for at least an hour.
  2. Heat the oil in a pan. Add in the chicken and stir-fry until the chicken is browned.
  3. Next, add in the bell pepper, carrots, onion, and water chestnuts. Stir-fry for a few minutes.
  4. Add in the stir-fry sauce and stir-fry for a couple of minutes.
  5. Serve with cooked white rice and sesame seeds (optional).
http://www.mateamilojkovic.com/?p=578

Peach Hand-Pies

Peach Hand-Pies 8 There’s something very appealing about a personal pie. Is it because you get to eat it all by yourself, without the nagging feeling that maybe, just maybe, you should share it? But, your greed counters, it’s a personal pie. Yes, that adjective does seem to change things up: it’s not just any pie, it’s your pie. And it is oh-so-easy to make. Don’t believe me? Lemme show you…

Peach Hand-Pies 2 Combine cut peaches with some honey, flour, salt, and cinnamon.

Peach Hand-Pies 3 Then make your dough: kneed together flour, butter, and water. Rip off Take a medium-small-sized ball of dough and roll it out into a circle…

Peach Hand-Pies 4 …place one to two tablespoons of the peach mixture in the center of the dough.

Peach Hand-Pies 5 Then fold it taco-style and seal the edges using a fork.

Peach Hand-Pies 6 Place in a prepared baking pan and chill for at least 15 minutes.

Peach Hand-Pies 7 Once chilled, brush a lightly-beaten egg on top, sprinkle a little bit of sugar, and poke a few holes in each pie.

Peach Hand-Pies 9 Bake at 375F until golden-brown (about 20 minutes). And then enjoy your personal pie!

 

Peach Hand-Pies

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 16 pies

Peach Hand-Pies

Ingredients

    For Peach Filling:
  • 2-3 cups cut-up peaches
  • 1-2 tbsp honey
  • 1 tbsp flour
  • 1 tsp lemon juice
  • pinch of salt
  • 1 tbsp cinnamon
  • For Dough:
  • 1 lb (450g) flour
  • 6 oz. butter
  • 3/4 cup water
  • 1 tbsp honey (optional)
  • beaten egg
  • sugar

Instructions

    For the Filling:
  1. Mix together the peaches, honey, flour, lemon juice, salt, and cinnamon. Set aside.
  2. For the Dough:
  3. Kneed together the flour and butter until the dough resembles large breadcrumbs. Add in the water and kneed until the dough forms a ball.
  4. Assembly:
  5. Roll out a medium-small-sized piece of dough into a circle. Place one to two tablespoons of the filling in the center of the circle.
  6. Fold taco-style and seal the edges using a fork.
  7. Place in a prepared baking pan and chill for at least 15 minutes.
  8. Afterwards, brush the lightly-beaten egg on top of the pies, sprinkle a little bit of sugar on each, and poke a few holes in each of them.
  9. Bake at 375F until golden-brown, about 20 minutes. Enjoy!

Notes

Filling recipe adapted from Bakerella

http://www.mateamilojkovic.com/?p=516

Fourth of July Cheesecake

Fourth of July Cheesecake 10 Tomorrow is the Fourth of July! Can you believe it? The year is flying by! Before you know it, it’ll be Thanksgiving —and then Christmas!

But let’s get back to the present. More specifically, this cheesecake. A creamy cheesecake sitting on top of a graham-cracker crust topped with blueberries, raspberries, and whipped cream. Oh yeah.

Fourth of July Cheesecake 8 Now I have to admit I had a little mishap with the graham-cracker crust: I went to the store this morning intending to buy the ingredients I needed for the cheesecake. Graham crackers were on the list–until I read the ingredient list on the box. My conscious reminded me of the articles I had read about the ingredients that are legal in the USA but banned in many other countries and the other ingredients found in inorganic foods. I had read those articles the day before, and I couldn’t make myself buy the crackers. So my creative-healthy spirit rose up and I decided to make the graham cracker crumbs–how hard could it be?

Fourth of July Cheesecake 1

The above picture shows how hard it can be. I googled “how to make graham crackers”, looked at a few ingredient lists, and decided I knew enough and I could now make them.

As I mixed the dough I started to realize something was wrong. I seriously considered just throwing away the dough and starting over, but I didn’t want to waste it. Swallowing my fears I dumped the dough in a greased baking pan, pathetically spread it out, and baked it.

Fourth of July Cheesecake 2 After 15 or so minutes I took it out and my heart sank to my stomach. It looked…well, you can see in the pictures how it looked. My hopes and dreams of becoming a cook like Ree Drummond were dashed.

Unsure how it would turn out, I savagely cut the stuff with a knife, dumped it in the blender, turned it on, and hoped it would turn out alright. To my relief it looked kinda like the graham-cracker crumbs I was used to. Feeling daring, I decided I would go through with it and give these crumbs a chance.

Fourth of July Cheesecake 3 I mixed them with some melted butter, pressed them onto the bottom of a pan, and baked them for 10 minutes. The crust seemed fairly normal–the only way to find out was to finish the cheesecake and eat it. It passed the “looks” test and the “taste” test (you may be wondering how I managed to try it when I made it for the Fourth of July and am zealously guarding it from family members and their forks; answer: some crumbs stick to the pan; those are the ones that make it to my taste buds)

Fourth of July Cheesecake 4 Moving on from the crust.The cheesecake itself is very easy to make: mix up the ingredients and bake. Bam. So I won’t spend much (or any) time on that part.

Before decorating the cheesecake with blueberries and fruits, I made a thin glaze from milk and powdered sugar and brushed it on the cake. I did this to help keep the fruits from rolling off the cake.

Fourth of July Cheesecake 6 To decorate the cheesecake like the American Flag, line up your blueberries (not necessarily 50) on the upper-left fourth of the cheesecake.

Fourth of July Cheesecake 7 Then line up your raspberries to make the stripes, leaving space in between each row for the whipped cream.

Fourth of July Cheesecake 9 Pipe the whipped cream between the raspberries

Fourth of July Cheesecake 12 I used a 1M tip to pipe the whipped cream into close-together dots. A straight line of whipped cream would work as well.

Fourth of July Cheesecake 11 Chill for at least an hour before serving up this masterpiece!

Oh, and just so you know, the fingers in the above picture are from my little brother as he was counting how many blueberries there were, which ended up being only 32–not 50, but that’s ok :)

Fourth of July Cheesecake

Prep Time: 45 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 35 minutes

Yield: 16 slices

Fourth of July Cheesecake

Ingredients

    For graham-cracker crust:
  • 1-3 cups graham cracker crumbs
  • 3-4 tbsp butter, melted
  • For cheesecake:
  • 2 8-oz packages cream cheese, softened
  • 1/4 cup sugar
  • 1 lemon's juice and peel
  • 1 cup sour cream
  • 3 eggs
  • For the glaze:
  • 3 tbsp powdered sugar, sifted
  • 2-3 tbsp milk
  • For the topping:
  • blueberries
  • raspberries
  • whipped cream

Instructions

    To make the graham cracker crust:
  1. Preheat the oven to 325F.
  2. Mix together the crumbs and butter. Press the mixture firmly into the bottom of a lightly greased baking pan (9-inch diameter).
  3. Bake for 10 minutes; then remove from the oven and set aside.
  4. To make the cheesecake:
  5. Adjust the oven temperature to 350F.
  6. In a large bowl beat together the sugar, cream cheese, lemon juice and peel with an electric mixer on medium speed.
  7. Add in the sour cream and mix well. Add in the eggs, one at a time, mixing after each addition.
  8. Pour the mixture into the crust and bake until the center is almost set (about 50 minutes.)
  9. Cool completely.
  10. To make the glaze:
  11. Mix together the powdered sugar and milk until smooth.
  12. Assembly:
  13. Once the cheesecake is completely cooled, transfer it to a serving dish.
  14. Brush the glaze on top and sides of the cheesecake.
  15. On the upper-left fourth of the cheesecake arrange the blueberries to make the stars of the American flag.
  16. Line up the raspberries to make the stripes, leaving space in between each row to pipe the whipped cream. Chill for at least 10 minutes.
  17. Pipe the whipped cream in between the raspberries and chill for at least an hour before serving.

Notes

Cheesecake recipe adapted from Strawberry Cheesecake Recipe

http://www.mateamilojkovic.com/?p=551

 

 

 

Coconut-Lovers Cake

Because my mom is a strong coconut lover, I wanted to make her a coconut cake for her birthday. I knew I wanted each bite to be a taste-bud-explosion of coconut. I searched online for a recipe and finally found one for the cake. I decided to go on a whim and not use a recipe for the filling–which turned out to be a delicious decision. For the topping I whipped up heavy cream and added shredded coconut to it.

Coconut Cake 1

The recipe for the cake called for coconut milk. Now, my mom and I may be coconut lovers, but I have to admit coconut milk is not a regular item in our fridge. Not wanting to substitute it, I looked up a recipe on how to make it. Surprisingly, not only is it easy to make, you don’t use milk to make it: the only ingredients are water and shredded coconut. Strange that coconut milk can be made without milk, hu? But don’t worry, it tastes delicious!

Coconut Cake 3

To make the cake, combine the coconut milk, buttermilk, and vanilla sugar (or vanilla extract) in a small bowl. Set aside.

Coconut Cake 13

Using a mixer, beat the butter until creamy; add the sugar and beat until light and fluffy. Next add in the eggs, mixing well after each addition.

Coconut Cake 4

Add in the flour mixture (flour, baking powder, baking soda, and salt) alternatively with the milk mixture. Coconut Cake 5

Pour the batter into a prepared baking pan (9-inch diameter)

Coconut Cake 6

Bake until golden brown (about 40 minutes)…

Coconut Cake 7 …and when completely cooled split horizontally in half.

Coconut Cake 8 Then plop the vanilla-pudding-mixed-with-coconut on one of the layers…

Coconut Cake 9

…and evenly spread it all over the layer. Top with the second cake layer, put it in the fridge, and ignore it for the moment.

Coconut Cake 10

Combine the whipped cream (I used heavy  whipping cream but any whipped cream will work) and shredded coconut . Then take your cake out of the fridge, apologize to it for ignoring it…

Coconut Cake 11 …and with about a third of the whipped cream give the cake a crumb coat (a thin layer of frosting).

Coconut Cake 12

After refrigerating the cake for a while, frost it with the rest of the whipped cream.  Refrigerate it for at least an hour before serving.

Coconut Cake

Prep Time: 1 hour

Cook Time: 40 minutes

Total Time: 1 hour, 40 minutes

Yield: 16 slices

Coconut Cake

Ingredients

    For the Cake:
  • 1 1/2 cups sifted flour (sift 3-4 times)
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • pinch of salt
  • 1/2 cup buttermilk
  • 1/4 cup unsweetened coconut milk *_see note below_
  • 1 bag of vanilla sugar (or 1/2 tsp vanilla extract)
  • 6 tbsp butter,softened
  • 1/2 cup sugar
  • 2 eggs, at room temperature
  • For the Filling:
  • 2-3 cups vanilla pudding
  • 1-3 cups shredded coconut
  • For the Topping:
  • 2-3 cups whipped cream
  • 1-3 cups shredded coconut

Instructions

    For the cake:
  1. Preheat the oven to 350F. Grease a round cake pan (9-by-2 inches)
  2. Sift together the flour, baking powder, baking soda, and salt. In a separate bowl combine the buttermilk, coconut milk, and vanilla sugar (or vanilla extract).
  3. In a large bowl, with an electric mixer at medium speed, beat the butter until creamy. Add the sugar and beat until light and fluffy. Add in the eggs, beating well after each addition.
  4. At low speed beat in the dry ingredients in 3 batches; between each batch add half of the buttermilk mixture.
  5. Pour the batter into the prepared baking pan and smooth the surface. Bake until the cake is golden (about 40 minutes). Let the cake cool in the pan for 15 minutes before transferring to a plate or cooling rack to cool completely. Once cool, cut the cake horizontally into two layers.
  6. For the filling:
  7. Prepare the vanilla pudding according to the manufacturer's instructions, leaving out about 1/4 cup of the liquid needed. Once the pudding is cooled, mix in the shredded coconut.
  8. For the topping:
  9. Combine the shredded coconut with the whipped cream and refrigerate until use.
  10. Assembly:
  11. Place one of the cake layers (cut-side up) on the serving dish. Spread with the filling and place the other cake layer (cut-side up) on top. Refrigerate for at least ten minutes. Then, using about a third of the topping, frost the top and sides of the cake for a crumb coat. Refrigerate again for at least 20 minutes to allow the crumb coat to set. Afterwards frost with the rest of the topping and refrigerate for at least an hour before serving.

Notes

Recipe for cake adapted from Food&Wine

*I used the recipe for the coconut milk linked to above; however, I did not strain the mixture like the recipe called for. If you prefer not to have shredded coconut in the cake, then strain the mixture like the recipe calls for

http://www.mateamilojkovic.com/?p=470

Sesame Peanut Noodles

Sesame Peanut Noodles 5
I’m not really  a peanut butter fan; I never quite understood the pb&j craze many people have (my older sister included). I love peanuts, just not peanut butter. It may sound crazy, but that’s just the way things are.

Sesame Peanut Noodles 7

Anyways, I was browsing Creme De La Crumb when I came upon a recipe entitled “Sesame Peanut Noodles.” The picture looked enticing and it wasn’t until I read over the ingredient list that I began having second thoughts over the recipe. Peanuts were not in the ingredient list–but peanut butter was. Pushing away pre-misconceptions I decided to try it away because I couldn’t get the recipe title out of my mind. Sesame Peanut Noodles. It just sounded inviting—for some strange reason unknown to mankind.

Sesame Peanut Noodles 1

This recipe makes for a super-quick dinner. The peanut sauce is quick to whip up: just peanut butter, water, soy sauce, sesame oil, and rice vinegar. The last two ingredients may seem a little ‘exotic’ but they add a lot to the flavor. I recommend using them instead of substituting for regular oil and vinegar.

Sesame Peanut Noodles 4 Then you thinly slice the green onions and carrots. Add the peanut sauce and veggies to the cooked noodles; stir well and serve warm, cold, hot, at room temperature, or any other temperature (if there is any other).

Sesame Peanut Noodles

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: Serves 4

Sesame Peanut Noodles

Ingredients

  • 12 oz linguine or fettuccine noodles
  • 2 green onions, thinly sliced
  • 1 carrot, thinly sliced
  • 3 tbsp peanut butter
  • 2 tbsp water
  • 3 tsp soy sauce
  • 1/4 tsp sesame oil*
  • 1 tsp rice vinegar*
  • sesame seeds (optional)
  • peanuts (optional)

Instructions

  1. Cook the noodles al dente according to the package instructions.Drain well and transfer to a large bowl.
  2. Whisk together the peanut butter, water, soy sauce, sesame oil, and rice vinegar in a small bowl. Add the sauce to the noodles and mix to combine. Then add in the carrots and green onions and mix together. Garnish with sesame seeds and peanuts (optional) and serve at any temperature.

Notes

Recipe adapted from Creme De La Crumb

*Regular oil and vinegar can be substituted for sesame oil and rice vinegar

http://www.mateamilojkovic.com/?p=473

Banana Bread

Banana Bread 4 Mind-blowing fact: most monkeys never eat a banana in their lifetime. The moment I read that fact at the gorilla exhibit in the zoo, I felt betrayed by Disney (The Jungle Book, anyone?) and the media as a whole. How—how could it be true? It may feel like your whole world is falling apart, you may not know who to trust anymore, but don’t despair (take a deep breathe; it’s gonna be alright).

Banana Bread 2

Now, as you’re breathing deeply, here is a recipe made with—bananas. Before the thoughts of anguish overcome you over that word, here are the highlights of this recipe: only 1/4 cup butter and 1/2 cup sugar are used. Talk about a guilt-free recipe!

Banana Bread 3

Another highlight, for me at least, is the cinnamon. Sure, you can buy powdered cinnamon. Or you can whip out some cinnamon sticks and your grater and grate your own cinnamon. Either way is fine; it’s just that one of the ways makes you feel more in charge of your cinnamon, if that even matters for you.

Banana Bread 5

 

Banana Bread

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 16 slices

Banana Bread

Ingredients

  • 1/4 cup unsalted butter
  • 1/2 cup sugar
  • 1 egg
  • 3 mashed bananas
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • raisins (optional)

Instructions

  1. Preheat oven to 375F.
  2. Beat together the butter and sugar with an electric mixer. Add the egg and mashed bananas; mix well. Then add the flour, baking soda, and raisins (optional). Beat until well combined.
  3. Pour the mixture into an oiled and floured bundt pan (diameter--about 10inches). Bake for 30minutes (until top has browned).
http://www.mateamilojkovic.com/?p=451

Strawberry Cobbler

Strawberry Cobbler 5 The bowl of strawberries had been sitting on the counter for days. It wasn’t until some of the strawberries had gotten over-ripe that I made the decision. I was not going to let those strawberries go to waste.

Being the lazy time-efficient person that I am, I decided that whatever I was going to make with the strawberries had to be fast and easy. Fast so I could eat it soon and easy so I could eat it soon be time-efficient. Strawberry cobbler was that recipe.

Strawberry Cobbler 1

There are only a few ingredients in the crumb layer: flour, rolled oats, cinnamon, honey, and butter. Once combined, press half of the mixture onto the bottom of the baking pan (I used an oval-shaped pan this time, but I’ve made it in a 9×11 pan as well with just as delicious results).

Strawberry Cobbler 2

Strawberry Cobbler 4

Then layer on the cut strawberries (the more the merrier). Top with the rest of the crumb mixture and bake until the top is lightly browned (I took the picture above just before baking it).

Strawberry Cobbler

Strawberry Cobbler

Ingredients

  • 1 3/4 cup flour
  • 1 1/2 cup old-fashioned rolled oats
  • honey, to taste
  • 1 1/2 tsp ground cinnamon
  • 1/2 cup cold unsalted butter, cut into pieces
  • 2-3 cups strawberries, washed and cut

Instructions

  1. Preheat the oven to 325F. Lightly grease the bottom and sides of a baking pan.
  2. In a large bowl stir together the flour, oats, honey, and cinnamon until well blended. Add the butter and, using your hands, mix until the mixture forms large, coarse crumbs.Set aside half of the mixture.
  3. Press the other half of the mixture onto the bottom of the baking pan. Evenly spread the strawberries over the crumb mixture; sprinkle the rest of the crumb mixture on top of the strawberries and bake until the top is lightly browned (40-50minutes). Enjoy hot, warm, or cold; with ice-cream, milk, or by itself!
http://www.mateamilojkovic.com/?p=410

Chicken Caesar Salad

Chicken Caesar Salad 1

Whenever my family and I go to Panera Bread I get one of two foods: either the Mediterranean Sandwich or the Chicken Caesar Salad. Both are a treat for the taste-buds. For dinner last night I indulged my taste-buds and made a chicken caesar salad. And the recipe is way to good for me to keep to myself!

Chicken Caesar Salad 3

Like any Caesar salad, this one includes croutons. You can buy them or make them like I did. If you want to make them, no worries; they are super-simple to make. All you need is bread and olive oil: tear the bread up, sprinkle with olive oil, bake for about 10 minutes, and you’re all done!

Chicken Caesar Salad 2

This salad is, in my dad’s words, “perfect for summer!” I whole-heartedly agree and you will too once you try it!

Chicken Caesar Salad

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 5 minutes

Chicken Caesar Salad

Ingredients

  • 4tbsp olive oil
  • 4 thick slices crusty bread
  • 3 skinless,boneless chicken breasts
  • Parmesan cheese, in a block
  • 1 large romaine lettuce
  • 2 tomatoes
  • For the Dressing:
  • 1 garlic clove
  • salt
  • 1 tbsp lemon juice
  • 5 tbsp mayonnaise
  • 1 tbsp mustard
  • Parmesan cheese, grated
  • ground pepper
  • 4 tsp olive oil

Instructions

  1. Preheat the oven to 375F. Tear (or cut) the bread into croutons. Spread the pieces over a pan and sprinkle 2 tbsp of oil over them. Rub the oil into the bread and season with a little salt (optional). Bake for 10 minutes, turning the croutons over a few times during baking so that they brown evenly.
  2. Rub the remaining oil onto the chicken breasts and season with salt. Place in a pan and, over medium heat, cook the chicken (about 20 minutes). Let cool a little before cutting the chicken into bite-sized strips.
  3. Using a peeler shave the desired amount of cheese from the block of Parmesan.
  4. Tear (or cut) the washed lettuce into large pieces.
  5. Cut the washed tomatoes into wedges.
  6. To make the dressing, mince the garlic clove. Mix in the salt, lemon juice, mayonnaise, mustard, cheese, and ground pepper. Slowly add in the oil; mix well. The dressing should have the consistency of yogurt.
  7. To assemble the salad, place half of the lettuce in a serving bowl. Add half of the chicken, tomatoes, croutons, some shredded cheese, and half of the dressing. Then place the rest of the lettuce on top and top with the remaining ingredients and dressing. Mix well and serve.

Notes

Recipe adapted from BBC Good Food Chicken Caesar Salad and from Eating Well Caesar Salad Dressing Recipe

http://www.mateamilojkovic.com/?p=383